Moelleux au chocolat et aux noisettes

Ingredients for 4 servings:

• 100 g chocolate, dark
• 100 g chocolate, whole milk
• 100 g brown sugar
• 100 g butter
• 3 eggs
• 75 g hazelnuts or almonds, ground
• 50 g flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Warm chocolate cake with nuts

Take the butter out of the fridge early so it’s soft (but not runny). Melt the chocolate. Meanwhile, mix the butter with the sugar and eggs until the mixture is light in color. Add the chocolate and mix it with the butter, sugar, and egg mixture. In another bowl, combine the flour and nuts, then stir them into the first mixture. Fill the batter into small, round baking cups. (You can also use a large tart/cake pan, but the baking time will be slightly longer.) Bake in a preheated oven at 150°C for about 25 minutes. The tarts should be slightly firm on the outside and moist to runny on the inside, depending on your taste. Serve hot with whipped cream or vanilla quark. Tip: You can freeze the baking cups with the batter and bake them later. Variations: Use other types of chocolate and nuts, e.g. white chocolate and desiccated coconut. Add rum, Baileys, or another liqueur to the batter.